Cranberry Cream Cheese Faux Sourdough
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Glycemic Load
60
High
Nutrition per serving
Calories483.6 kcal (24%)
Total Fat10.5 g (15%)
Carbs83.4 g (32%)
Sugars13.7 g (15%)
Protein11.2 g (22%)
Sodium752 mg (38%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Autolysis room temp 30 mins
Knead 8 minutes until well combined
Add & rest covered in fridge 8 - 12 hrs
Cream cheese filling
To dust before slitting
Instructions
Step 1
After resting, divide dough per 80gr. Lightly flour the surface and flatten.
Step 2
Add ~15ml cream cheese filling, shaped vertically throughout the center of the flattened dough. Seam by fold the left and right side to cover the filling.
Step 3
Put on the baking tray or rack topped with baking paper. Rest for 1 hour
Step 4
Preheat oven 200c.
Lightly flour top of the dough with sifter then slit using sharp knife.
Step 5
Bake with hot water steam for 5 minutes then lower heat to 180c and takeout the steam. Bake for 15 mins until golden brown
Step 6
Reheat 160c 8-10 mins with a cup of hot water on the rack below
Notes
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